Paleo Gym® | ROASTED PORK FAJITA SALAD WITH COCONUT LIME DRESSING - Paleo Gym®
© Paleo Gym 2017

ROASTED PORK FAJITA SALAD WITH COCONUT LIME DRESSING

Ingredients

  • 4 TB. olive oil or melted coconut oil
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1/2 tsp. cayenne
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 lb. pork tenderloin, cut into 1 inch pieces
  • 2 red bell peppers, seeded and diced
  • 2 green bell peppers, seeded and diced
  • 1 small red onion, diced or sliced
  • 2 large heads romaine or green leaf lettuce, sliced (or use 12 cups mixed greens)
  • 1/4 cup freshly chopped cilantro (optional garnish)
  • 1 lime, quartered (optional garnish)

Coconut Lime Dressing:

  • 1 cup full fat canned coconut milk
  • 2 tsp. olive oil
  • Juice of 2 limes
  • 2 cloves garlic, finely minced
  • 2 tsp. apple cider vinegar
  • 2 tsp. raw honey

Instructions

  • Preheat oven to 400 F
  • In a large mixing bowl or a large plastic bag, combine oil, spices, sea salt and black pepper.
  • Add the pork, peppers and onions to the mixture and combine with a wooden spoon (or close the bag and shake vigorously) until fully coated.
  • Cut a piece of parchment paper to fit the bottom of a large, rimmed baking sheet.
  • Spread pork and vegetables on the parchment paper, place in oven and roast for 20 to 25 minutes, or until pork is cooked through.
  • Meanwhile, combine salad dressing ingredients in a mason jar. Fasten the lid tightly and shake vigorously until well combined.
  • Top salad greens with pork and vegetable mixture, and drizzle with dressing to serve. Garnish with cilantro and fresh lime wedges if desired.

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